Festive Holiday Side Dish

This vibrant roasted vegetable salad has become my holiday signature dish, combining the earthy sweetness of butternut squash and sweet potatoes with the slight bitterness of Brussels sprouts. The cranberry glaze ties everything together with a perfect balance of sweet and tangy flavors that complement the caramelized edges of the roasted vegetables.

I first created this dish when looking for an alternative to the usual heavy Thanksgiving sides. Now it's requested at every family gathering, and my mother in law even asked for the recipe after claiming she would never enjoy Brussels sprouts.

Ingredients

• Butternut squash brings natural sweetness and holds its shape beautifully when roasted
• Brussels sprouts develop incredible caramelized edges and nutty flavor when roasted at high heat
• Sweet potatoes add another layer of earthy sweetness and gorgeous orange color
• Olive oil helps vegetables roast evenly and develop those delicious crispy edges
• Dried cranberries provide chewy texture and bursts of tartness
• Feta cheese or halloumi adds a creamy or squeaky salty element that balances the sweet components
• Nuts offer essential crunch and toasty flavor
• Cranberry sauce forms the base of our glaze for seasonal flavor and beautiful color
• Balsamic vinegar cuts through the richness with acidity
• Maple syrup enhances the natural sweetness of the vegetables
• Dijon mustard emulsifies the glaze and adds depth

Step-by-Step Instructions

Preheat Oven

Set your oven to 400°F and line a baking sheet with parchment paper. This high temperature is crucial for developing caramelization on the vegetables. The parchment prevents sticking and makes cleanup easier.

Prepare the Vegetables

Cut butternut squash and sweet potatoes into consistent 1 inch cubes so they cook evenly. Halve Brussels sprouts through the stem end. Toss everything with olive oil making sure each piece is lightly coated. Season generously with salt and pepper as vegetables need proper seasoning to shine.

Roast to Perfection

Spread vegetables in a single layer giving them space to breathe. Overcrowding causes steaming instead of roasting. Roast for 25 to 30 minutes stirring halfway through to ensure even browning. Look for golden edges and fork tender centers before removing from oven.

Make the Cranberry Glaze

Whisk cranberry sauce until smooth then incorporate the remaining ingredients. The balsamic vinegar cuts through sweetness while Dijon helps emulsify the mixture. Taste and adjust seasonings ensuring a balance of sweet tangy and savory notes.

Combine and Toss

Transfer hot roasted vegetables to a large bowl then pour over the glaze while still warm. The heat helps the vegetables absorb all those wonderful flavors. Toss gently with a rubber spatula to coat everything without breaking the tender vegetables.

Add Final Touches

Fold in dried cranberries nuts and cheese just before serving. If serving warm add cheese last so it softens slightly but maintains its distinct texture. For room temperature service mix everything together and let the flavors meld for 15 minutes.

Bookmark

The cranberry glaze is what truly elevates this dish from ordinary roasted vegetables to something special. I discovered this combination after having leftover cranberry sauce from Thanksgiving and not wanting it to go to waste. The tanginess perfectly cuts through the natural sweetness of the vegetables creating a complex flavor profile that keeps everyone coming back for seconds.

Make It Your Own

This versatile dish welcomes substitutions based on what you have available. Try swapping butternut squash for delicata squash which has edible skin saving prep time. If Brussels sprouts aren't your thing try cauliflower florets which develop similar caramelized edges when roasted. For the cheese pomegranate arils make a beautiful dairy free alternative adding juicy bursts of flavor in every bite.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as the vegetables continue to absorb the glaze. Reheat gently in a 325°F oven for about 10 minutes until just warmed through avoiding overheating which can make the vegetables mushy. For the best texture add fresh cheese after reheating.

Seasonal Adaptations

This salad transitions beautifully through the seasons with simple substitutions. In summer replace butternut squash with zucchini and sweet potatoes with bell peppers. Come spring try asparagus in place of Brussels sprouts and add fresh herbs like mint or basil. For winter celebrations add hearty greens like kale tossed in during the last five minutes of roasting for crispy edges.

Your Questions Answered About This Recipe

→ Can I make this dish ahead of time?

Yes! Roast the vegetables and prepare the cranberry glaze up to 2 days ahead. Store separately in the refrigerator. When ready to serve, reheat the vegetables in a 350°F oven for 10-15 minutes, then toss with the glaze. Add cheese and nuts just before serving for the best texture and flavor.

→ What can I substitute for butternut squash?

Acorn squash, delicata squash, or pumpkin all work wonderfully as substitutes for butternut squash. Each brings its own subtle flavor variation while maintaining the dish's festive color palette and texture contrast. Just ensure you dice them into similarly-sized pieces for even cooking.

→ Is this dish suitable for vegans?

The dish can be easily adapted for vegans by omitting the feta/halloumi cheese or replacing it with a plant-based alternative. Ensure your cranberry sauce is vegan (some contain gelatin), and the dish becomes a delicious vegan-friendly option that maintains all its vibrant flavors and textures.

→ How can I make this into a main dish?

Transform this into a hearty main by adding protein such as roasted chickpeas, quinoa, or lentils. For non-vegetarians, grilled chicken or turkey would pair beautifully. Increase the portion sizes and serve over a bed of arugula or mixed greens for a complete meal that still showcases the lovely cranberry-glazed vegetables.

→ What other cheeses work well in this dish?

If feta or halloumi aren't to your taste, try goat cheese for tanginess, blue cheese for bold flavor, or even small cubes of fontina or gruyere for a meltier texture. Each cheese brings its own character to the dish while complementing the sweet-tart cranberry glaze and caramelized vegetables.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely as they sit. Reheat gently in the microwave or in a 350°F oven until just warmed through to prevent the vegetables from becoming mushy.